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Bemærk: Kan ikke leveres før jul.
Lactic acid fermentation has been practiced for thousands of years mainly to preserve surplus and perishable foodstuff and also to enhance them... Læs mere
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The Mediterranean region is well known around the world for its rich culinary history. While most books tend to only focus on the nutritional, culinary,... Læs mere
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Due to the indigenous knowledge of pre-Colombian indigenous tribes and the new methods introduced by the immigrants... Læs mere
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This book presents recent developments on the health and safety of fermented meat products. It discusses health aspects by selected topics within fermented meat... Læs mere
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The first book on entomophagy written in this manner, Edible Insects of the World is an enumeration of 2,141 species of edible insects. For the reader’s convenience, insect... Læs mere
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In the past decade, many scientific studies were conducted on pomegranates, revealing that pomegranate fruit, flowers, bark, and leaves contain bioactive... Læs mere
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Seaweed is used in many countries for very different purposes - directly as food, especially in sushi, as a source of phycocolloids, extraction of compounds with antiviral,... Læs mere
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This collection takes an interdisciplinary look at how the transformation towards plant-based diets is becoming more culturally acceptable,... Læs mere
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The book enlightens the readers about the various hazards involved in the food supply chain, pre requisite programmes, GMP,... Læs mere
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Various emerging technologies for non-destructive quality analysis, fuzzy logic etc. are discussed along with the... Læs mere
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This new edition proposes a novel concept that in order to reduce oxidative stress, chronic inflammation, and glutamate, it is essential to increase... Læs mere